Maintain records of food costs, consumption, sales and inventory. Requisition food and kitchen supplies. Prepare and cook food on a regular basis for special guests and functions. Prepare and cook meals and specialty foods. Train staff in preparation, cooking and handling of food. Prepare dishes for customers with food allergies or intolerances. Create new recipes. Supervise cooks and other kitchen staff.
Cuisine specialties: South Indian, Sushi preparation techniques, French, Canadian, Hungarian, East Indian, Italian cuisine, Japanese cuisine, kosher, Mexican, Thai, European, Vegetarian, International, Spanish, Korean, Vietnamese cuisine, Filipino cuisine, Gluten-free, Caribbean and Latin American Cuisine.
Safe food handling certificate required.